Effect of pH on the mechanical, interfacial, and emulsification properties of chitosan microgels
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2021.106972
Abstract: Abstract Food microgels have attracted much attention recently especially in the use of emulsion stabilization due to their colloidal nature, such as nano-to micro-size, large amount of dangling chains and deformability. However, the stabilization mechanism… read more here.
Keywords: mechanical interfacial; chitosan microgels; interfacial emulsification; emulsification ... See more keywords